By Mélanie, on Saturday, July 25, 2009

One year ago, I started this blog. Like for a baby, this first year was mainly about learning. I needed understand about how to write, about the importance of plating and composing, about CSS (still not great!!), etc...

Even though I have still so much room to improve, I feel there has been some progress. I have enrolled in photoshop classes. I've discovered RSS feeds. I now know how to change the blog layout. I pay much more attention to the light in my photography. I've become familiar with new cooking techniques. I've even sewed a tablecloth (and learned how not to show the twisted hem in picture ;-)

I am happy I had the occasion to learn all of this. And I'm very excited about the future steps! One of them is the blog remodeling, and I wished I had finished it today. I did try, but, boy, am I slow when it comes to "!-- #.a hover@ dd: exp }". Do this looks like swears words to you too?

However, I have one big news. I'm glad to announce that this blog is going to have a baby sister. It's due for this summer. I'm still thinking about names... There's going to be much less talking. No food. But a lot more to see. Can't wait!

For this occasion, I want to share with you a special treat, the quintessence of this blog. It represents everything I love in a dessert. It's not too sweet, got plenty of fruits in it, their flavors brightened up by the almonds. This simple tart captures the summer mood.

The gorgeous raspberries are so fresh that it feels like sunshine in your mouth. Their acidity is partialy offset by the rich almond cream, which is layered over a sablée crust. Now do you really wonder why this has always been one of my favorite dessert? I thought I was the only one, but the number of "second"-servings proves me wrong! Although you can find it in almost any bakery in France, I had never prepared one myself. What a better time than a first year anniversary for this?

For the sablée tart shell, you can use one of these recipe :- From J. Robuchon, my favorite, the one that has been used in my family for years. It's a little bit more difficult, sticky and has to be rolled thinly (because there is not so much dough). However, once you'll taste it, you'll forget the difficulties.- From S. Glacier, easier, and tasty enough to compete with the one from Joel Robuchon. But be careful, there's a lot of dough, so it will be enough for a tart + 1 or 2 tartlets.- The sugar pie crust from P. Hermé. Yields 3 tart shells, so you can freeze 2 and have it ready for another time.

Preheat oven to 350°F with rack in middle.Roll out dough on a lightly floured surface with a floured rolling pin into a 12-inch round.Slide bottom of tart pan (separate from rim) under dough and set into rim of tart pan. Cut off excess dough, leaving 1/2-inch overhang, and fold overhang inward. Press dough against side of pan, pushing dough 1/4 inch above rim. Lightly prick bottom of shell all over with a fork and chill until firm, 10 to 15 minutes.Bake until side is set and edge is pale golden, about 12 minutes.

During that time, prepare the almond cream. Mix together sugar, almond flour and butter. Beat in the eggs.Pour into the par-baked shell and bake 20 more minutes.Let cool.

Arrange raspberries over the cooled pie.

In a small bowl, sprinkle the gelatin over the water, and let it sit.Put remaining berries and sugar in a small saucepan over medium heat until cooked (about 5 minutes). Puree with a fork or in your blender. Pass through a sieve to keep only the juice and mix with gelatin while it's still warm.Pour over the raspberry tart.